Grilled Corn on the Cob with Creamy Corn Puree

Grilled Corn on the Cob with Creamy Corn Puree is the perfect summer side dish that combines the sweet crunch of grilled corn with a luscious, velvety corn puree. This recipe is all about celebrating the vibrant flavors of fresh corn, making it a must-have for barbecues and outdoor gatherings. The creamy sauce elevates the dish, creating a crave-worthy experience that will have everyone coming back for more.

Why You’ll Love This Recipe

This dish is not only visually stunning, but it also packs a punch in flavor and texture. The combination of grilled and creamy corn is a delightful contrast that enhances the natural sweetness of the corn.

• Fresh and Flavorful: Perfect for summer gatherings.
• Quick and Easy: Simple steps for a crowd-pleasing side.
• Versatile: Pairs well with a variety of main dishes.
• Make-Ahead Friendly: Prepare the puree in advance.

Ingredients

• 4 ears of fresh corn, husked
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 tablespoon fresh chives, chopped (for garnish)

How to Make Creamy Corn with Grilled Corn on the Cob

1. Preheat your grill to medium-high heat.
2. Husk the corn and remove all silk strands. Brush the ears lightly with olive oil and season with salt and pepper.
3. Place the corn directly on the grill grates. Grill for about 10-12 minutes, turning occasionally, until the kernels are charred and tender.
4. While the corn is grilling, prepare the creamy corn puree. In a medium saucepan over medium heat, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant.
5. Add the heavy cream to the saucepan and bring to a simmer. Reduce heat to low and allow to cook for about 5 minutes, stirring occasionally.
6. Using a sharp knife, cut the kernels off the cob into a bowl. Transfer half of the kernels to a blender or food processor with the cream mixture. Blend until smooth.
7. Stir the remaining corn kernels back into the puree, adding salt and pepper to taste.
8. Once the corn is grilled, remove it from the grill and let it cool slightly. Serve the grilled corn on a platter alongside the creamy corn puree and garnish with chopped parsley and chives.

Tips for the Best Results

• For extra flavor, soak the corn in water for about 30 minutes before grilling.
• Use fresh, in-season corn for the best sweetness and crunch.
• Adjust the consistency of the puree by adding more cream if desired.

Easy Variations

• Spice it up by adding a pinch of cayenne pepper or smoked paprika to the corn puree.
• Mix in some grated Parmesan cheese for a cheesy twist.
• Swap fresh herbs for a sprinkle of chili powder or cilantro for a different flavor profile.

What to Serve With It

• Grilled chicken or steak for a hearty meal.
• BBQ ribs for a true summer feast.
• A fresh garden salad to balance the richness of the puree.

Storage and Reheating

Store any leftover creamy corn puree in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or milk to bring back the original texture. Grilled corn is best enjoyed fresh but can be stored in the fridge for 2 days. Reheat on the grill or in the oven for a few minutes to regain some of its original char.

Recipe Card